Turkey Soup with Root Vegetables
You can never have too many soup recipes, so give Turkey Soup with Root Vegetables a try. One serving contains 196 calories, 5g of protein, and 5g of fat. This recipe serves 6. It is perfect for Autumn. If you have bay leaves, parsnip, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 4 hours and 20 minutes.
Instructions
Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms.
Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer. Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface.
Heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes.
Add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more. Stir in the garlic and chopped parsley, and cook for 1 minute more.
Pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat.
Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes. Stir in the orzo and cook until just tender, about 7 minutes. Cover and remove the pot from the heat.
Let stand until the orzo is tender, about 5 minutes.